Slow Cooker Chicken Korma Recipe

Why You’ll Love This Recipe

I absolutely love how easy it is to prepare this Chicken Korma in the slow cooker. The chicken marinates in a fragrant yogurt and spice mixture, which infuses it with incredible flavor. As it slowly cooks, the flavors meld together, resulting in a creamy, comforting dish with just the right amount of heat. The long cooking time allows the chicken to become incredibly tender, and the sauce is rich and full of depth. Serve it with basmati rice or warm naan for a truly satisfying meal.

Ingredients

For the Marinade:

175 g full-fat Greek yogurt

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

¼ teaspoon mild or medium curry powder

2 teaspoons turmeric, divided

1 teaspoon chili powder

1 teaspoon chili flakes

Zest of 1 lemon

For the Chicken:

1 kg boneless, skinless chicken thighs, halved

Salt and pepper, to season

For the Base:

1 medium yellow onion, chopped

1 shallot, finely chopped

6 cloves garlic, minced

2-inch piece of fresh ginger, minced

1 tablespoon olive oil, plus more if needed

4 tablespoons tomato paste

400 ml full-fat coconut milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:
In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, then add it to the marinade, turning to coat. Cover and marinate for at least 30 minutes at room temperature or overnight in the fridge for deeper flavors.

Brown the Chicken:
Heat 1 tablespoon of olive oil in a skillet over medium heat, or use the sauté function of your slow cooker. Remove the chicken from the marinade (reserving the marinade) and brown the chicken on all sides in batches, about 2-3 minutes per side. Set aside.

Sauté Aromatics:
In the same skillet or slow cooker, add more oil if needed. Sauté the onion, shallot, garlic, and ginger for about 10 minutes, until golden and fragrant.

Build the Sauce:
Stir in the reserved marinade, tomato paste, remaining 1 teaspoon turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring to combine.

Slow Cook:
Return the browned chicken and any juices to the slow cooker. Stir to coat the chicken in the sauce. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and infused with the flavorful sauce.

Serve:
Garnish with chopped coriander, toasted almonds, or a swirl of yogurt if desired. Serve with basmati rice or warm naan.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 6 hours on low or 3 hours on high

Total Time: 6 hours 15 minutes (on low) or 3 hours 15 minutes (on high)

Variations

Vegetarian Version: Replace the chicken with tofu or paneer for a delicious vegetarian alternative.

Spicy Kick: If you like extra heat, add some extra chili powder or chopped fresh green chilies to the marinade.

Nuts: For a more traditional touch, top with toasted cashews or almonds for added crunch and flavor.

Coconut Cream: For a richer sauce, you can use coconut cream instead of coconut milk.

Storage/Reheating

Storage: Leftover Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing: You can freeze the chicken korma for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.

Reheating: To reheat, warm the chicken korma gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened. Alternatively, microwave in short bursts, stirring in between.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but chicken thighs are more flavorful and tender when slow-cooked. If using breasts, be sure to not overcook them, as they can dry out.

2. Can I skip browning the chicken?

While browning the chicken adds depth of flavor, you can skip this step if you’re short on time. The slow cooking will still create a delicious dish, though the flavor may be slightly different.

3. Can I make this recipe ahead of time?

Yes, Chicken Korma can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen and improve after sitting overnight.

4. What kind of rice should I serve with this?

Basmati rice is the classic choice, as its light and fluffy texture pairs perfectly with the rich, creamy sauce. However, you can serve it with any rice you prefer, such as jasmine or even quinoa for a healthier option.

5. Can I cook this on the stovetop instead of in a slow cooker?

Yes, you can cook this on the stovetop. After browning the chicken and sautéing the aromatics, bring everything to a simmer in a large pot and cook for 35-40 minutes on low heat, or until the chicken is tender.

Conclusion

This Slow Cooker Chicken Korma is an incredibly flavorful and easy-to-make dish that requires minimal effort and delivers a comforting, rich meal. The combination of spices, coconut milk, and tender chicken creates a comforting dish perfect for a cozy dinner. Whether you’re making it for a weeknight meal or a special occasion, this Chicken Korma will become a new favorite in your recipe rotation

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